Adobo Marinade for Lamb Barbacoa

Ingredients

1/2cupground ancho chile powder (available from national companies, such as McCormick, Mexican groceries and internet sites)

3tablespoonsvinegar (apple cider vinegar is common in Mexico)

1 1/2teaspoonsdried oregano, preferably Mexican

3/4teaspoonsugar

1teaspoonsalt

Instructions

In a small saucepan, heat the oil over medium. Add the garlic, stir until fragrant but not browned, about 1 minute, then add the remaining ingredients and ¾ cup water, whisking to combine thoroughly. Simmer over medium-low heat for about 10 minutes to blend flavors and eliminate the “raw” ancho taste. Allow to cool to room temperature, then scrape into a jar and cover. Refrigerate for up to a month or more.